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Thai Chicken Noodle Soup

Thai chicken noodle soup with a vibrant coconut-curry broth and tender rice noodles. Thin-sliced chicken simmers until just cooked, then the noodles are warmed through for a springy bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and noodles
  • 1.5 lb chicken breast or thighs Thinly sliced
  • 6 oz rice noodles Soak in warm water, then drain
  • 1 can (13.5 oz) coconut milk Shake if separated
  • 4 cup chicken broth
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 lemongrass Bruised
  • 3 slices galangal or fresh ginger Use either galangal slices or fresh ginger slices
  • 4 cloves garlic Minced
  • 1 cup bean sprouts
  • 2 green onions Sliced
Serving
  • 0.25 fresh Thai basil, cilantro, lime wedges, and red chili For serving (use to taste); includes Thai basil, cilantro, lime wedges, and sliced red chili

Equipment

  • 1 Dutch oven

Method
 

Soak noodles
  1. Soak rice noodles in warm water for 15 minutes, then drain and set aside for later heating.
Build the curry broth
  1. Heat 1 tablespoon oil in a large pot, then cook red curry paste for 1-2 minutes until fragrant, stirring constantly.
  2. Add minced garlic, bruised lemongrass, and galangal or ginger; cook for 1 minute to release aroma.
  3. Pour in coconut milk and chicken broth, then add fish sauce, lime juice, and brown sugar, stirring until combined.
Cook chicken and simmer
  1. Simmer the broth for 10 minutes, then add sliced chicken and continue simmering for 8-10 minutes until cooked through, keeping the heat at a gentle simmer.
Finish with noodles and serve
  1. Remove the lemongrass and galangal or ginger, then add the drained rice noodles and heat through for 2-3 minutes until tender.
  2. Serve immediately and top with bean sprouts, green onions, fresh Thai basil, cilantro, lime wedges, and sliced red chili.

Notes

Pro tip: Keep the simmer gentle once the chicken goes in so the broth stays silky and the chicken remains tender. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove until hot, adding a splash of broth or water if the noodles thicken. Freezing is not recommended because rice noodles can soften too much. For a lighter option, use light coconut milk and reduce the brown sugar to 2 teaspoons.